Firmness during Curing time!!

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5 years 3 months ago #5907 by SouthernStyle
Firmness during Curing time!! was created by SouthernStyle
Ive got a lonzino on the fridge that has been curing for two weeks now. Its not as firm as i was expecting. Should i let it cure a little bit more? Is ther any kind of check table or test that i can go for verification of firmness?

Thanks!

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5 years 3 months ago #5909 by nepas
Replied by nepas on topic Firmness during Curing time!!
By all means let it fully develop I have had Lonzino in the fridge for as long as 3-4 months.

What was the cure (rub down time) before you bagged it?

We are full time RV'rs. 40' 5th wheel.

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5 years 3 months ago #5910 by SouthernStyle
Replied by SouthernStyle on topic Firmness during Curing time!!
Its still not in the drying bag! itis still curing! It has been 2 weeks of curing with the UMAI recepy ( 2 weeks is the time Umai recomends) but its still not firm. So i was wondering how firm should it get before i bag it and set it a side for drying!!

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5 years 3 months ago #5915 by crustyo44
Replied by crustyo44 on topic Firmness during Curing time!!
I've cured 2 Coppa's, one small, one larger. The larger one felt more solid than the smaller one after curing. Same cure and spices used.
I tend to think that some cuts of meat carry more water/fluids. Perhaps a younger animal.
Incidentally both turned out GREAT. One just took longer to loose weight.
Cheers,
Jan.

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5 years 3 months ago #5916 by SouthernStyle
Replied by SouthernStyle on topic Firmness during Curing time!!
Thanks! after ur response i sais lets see and just put it on the bag and onto the fridge.

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5 years 3 months ago #5917 by nepas
Replied by nepas on topic Firmness during Curing time!!
Try if you can to take some pics.

Sorry i not been on the forum much, been fighting the flu bug and trying to get packed up for traveling.

We are full time RV'rs. 40' 5th wheel.

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